How To make Hamburgers, Scandinavian Style
1 lb Ground beef
1 lb Ground beef
1/4 c Catsup
1 TB Instant minced onion
2 ts Salt
1 ts Pepper
1 ts Celery seed
1/4 ts Garlic powder
1/2 c Red wine vinegar
1/4 c Salad oil
1/2 ts dill weed
2 md Red onions, thinly sliced
1 loaf Rye bread or
8 Rye buns
In large bowl, mix meat, catsup, instant minced onion, salt, pepper, celery seed, and garlic powder. Shape mixture into 16 thin patties; chill. Mix vinegar, oil, and dillweed. Place onion slices in shallow glass dish; pour vinegar mixture over onions. Cover; refrigerate at least 30 minutes. Wrap rye bread in a single thickness
heavy-duty aluminum foil. Place on grill 4 inches from medium coals. Heat 20 minutes, turning occasionally. Remove onions from marinade; reserve marinade. Place hamburgers on grill 4 inches from medium coals. Cook 5 minutes on each side or until done, brushing
frequently with reserved marinade. To serve, place 1 hamburger patty on slice warm bread; top with onions, a second patty and a second slice bread. Makes 8 servings. Recipe By : HUBERT -----
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This is the recipe for the hottest burger in the world! When we say the hottest burger – we mean it! 2 whole Carolina reaper peppers mixed with just 400g of beef + the hottest wasabi paste you can find! All of these are not the only strong points here. A handmade ideal bun is what you want for your burger! Some grilled bacon is a “must” for the crunch. What about cheese and homemade ketchup? Only one way to find out – try it!
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SWEDISH MEATBALLS
SWEDISH MEATBALLS
½ kg ground beef (lean)
½ kg ground pork
2 whole eggs
2 tablespoons LA FILIPINA all-purpose flour
½ cup Panko bread crumbs
1 teaspoon salt
Pinch of thyme
1 teaspoon soy sauce
1 teaspoon garlic powder
Black pepper
Sauce:
2 shallots, chopped
2 tablespoons butter
2-3 tablespoons all-purpose flour
1 cup cream
2 cups chicken or beef stock
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INGREDIENTS:
• Salmon
• Boiling water
• Salt and black pepper
• Oil
• 1 cup of margarine
• 2 garlic cloves
• Green smell to taste
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